This dish can be eaten hot or cold. If you like you can use some of the sauce with some pasta as the first course. Polpettone al sugo is eaten all over Italy. Serves 8
- 1 kg minced beef
- 250g bread crumbs
- 2 tbsp chopped parsley
- 60g parmesan – grated
- 4 eggs
- olive oil
- 1 medium onion – finely chopped
- 1 clove garlic
- 4 cans plum tomatoes
- handful of basil leaves
- salt and pepper
- Mix together the meat, bread crumbs, parsley, parmesan, eggs, salt and pepper
- Form into a large oval meatloaf.
- Fry the loaf in a large casserole until it’s golden-brown on all sides.
- In a seperate pan, fry the onion in olive oil until golden. Add the garlic and fry for another couple of minutes.
- Add the tomatoes, break up with a wooden spoon and cook over a medium heat for about ten minutes.
- Add the sauce to the meatloaf, cover and simmer for around an hour.
- Towards the end of cooking, remove the lid to allow the sauce to thicken.
- Let the meatloaf rest for ten minutes before serving.